How do you brew red root (Hedysarum neglectum) properly?

Because this is root material rather than leaf tea, it needs slightly longer contact with hot water than ordinary tea. The generally accepted approach for such herbs is:

• Amount: a small amount of chopped root is usually used; follow the recommendations on the packaging of the particular batch.
• Water temperature: freshly boiled water or water cooled to 90–95 °C; both work for root material.
• Steeping time: roots take longer to open up than leaves or flowers. The exact time is given on the packaging; the infusion is left to stand under a lid to retain the volatile components.
• Alternative: slow simmering: some people prefer to prepare roots by slow heating: cover with cold water, bring almost to the boil and keep on the lowest heat, then leave to steep; see the packaging for the timing.

The finished infusion is strained. It has an astringent, full-bodied taste, which comes from the tannins and flavonoids it contains. You can sweeten it with honey or leave it unsweetened altogether, depending on personal preference.

The brewed infusion is best kept in the fridge for no longer than a day: without preservatives it quickly loses its freshness. The dry herb is kept in a closed package away from moisture and direct light.